Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei.

Abstract

Commercially prepared lamb was stored at -1.5 °C after inoculation with a combination of three Lactobacillus sakei strains previously shown to inhibit spoilage and pathogenic bacteria of importance to the meat industry. Between 6 and 14 weeks storage samples were evaluated for growth of inoculated strains, production of fermentation end-products and sensory acceptance of the cooked product. All three L. sakei strains flourished during storage, formed consistently dominant populations and were associated with lower surface pH and increased levels of lactic and acetic acids. Inoculated samples were determined to be as equally acceptable for smell, acidity, rancidity and overall liking as un-inoculated controls.

DOI: 10.1016/j.meatsci.2010.07.023

Cite this paper

@article{Jones2010EvaluationOS, title={Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei.}, author={Rhys J Jones and Eva Wiklund and Monique Zagorec and John Robert Tagg}, journal={Meat science}, year={2010}, volume={86 4}, pages={955-9} }